Salmon Confit in Olive Oil with Arugula Salad and Balsamic Vinegar Recipe

Salmon Confit in Olive Oil with Arugula Salad and Balsamic Vinegar Recipe

  • 4 cups light olive oil
  • Bouquet Garni
  • Four 6-ounce boneless, skinless Copper River salmon filets
  • 1 1/2 pounds micro arugula, washed and patted dry
  • Sel de Guerande to taste
  • 4 teaspoons aged balsamic vinegar (see note)
  1. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150°F on an instant-read thermometer.
  2. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.
  3. Place a small mound of micro arugula in the center of each of four plates. Lay a piece of salmon on top of the greens on each plate. Sprinkle sel de Guerande over the salmon. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.
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